Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.
extra-virgin olive oil, divided
thinly sliced shallot
salt , divided
dry sea scallops, (see Shopping Tip), tough muscle removed
freshly ground pepper
mixed salad greens
tart apple , such as Granny Smith, diced
sliced almonds, toasted (see Tip)
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot
and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
Pat scallops dry and sprinkle with the remaining 1/4 teaspoon
salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
Add salad greens
, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.
Shopping tip: Be sure to buy "dry" sea scallops. "Wet" scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly.
Tip: Place sliced almonds in a small dry skillet
and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Calories 291, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Cholesterol 37 mg, Sodium 483 mg, Carbohydrate 28 g, Fiber 3 g, Protein 21 g, Potassium 612 mg. Daily Values: Vitamin A 20%, Vitamin C 20%. Exchanges: Fruit 1.5,Vegetable 1,Lean Meat 2.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet